Eggplant And Pasta Casserole Recipe
Ingredients
| Eggplant | 1 Large | |
| Onion | 1 | |
| Garlic | 1 Clove (5gm) | |
| Butter | 6 Tablespoon | |
| Tomatoes | 1 Pound | |
| Basil | 2 Teaspoon | |
| Oil | 6 Tablespoon | |
| Rigatoni pasta | 3/4 Pound | |
| Mozzarella cheese | 3 Ounce | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
GETTING READY
1) Preheat oven to 400°.
2) Cut eggplant into thin slices lengthwise.
3) Arrange slices on a plate, sprinkle with salt and leave for 30 minutes.
4) Meanwhile, peel and chop onion.
5) Peel and crush garlic.
6) Blanch, peel and finely chop tomatoes.
MAKING
7) In a saucepan, melt 1/4 cup of the butter, add onion and garlic and fry till transparent.
8) Add to onion with seasoning.
Simmer gently for 15 minutes.
9) Remove from heat and stir in basil.
10) Rinse eggplant slices under running cold water and pat dry with paper towels.
11) In a skillet , heat oil , add slices and cook for 4-5 minutes each side.
12) Drain on paper towels.
13) Cook rigatoni in boiling salted water till tender.
14) Drain and mix with tomato sauce.
15) Season to taste.
16) Into greased ovenproof dish, put half the rigatoni mixture and arrange eggplant slices on top.
17) Add remaining rigatoni mixture.
18) Thinly slice cheese and arrange on top.
19) Dot with remaining butter and bake for 15 minutes.
SERVING
20) Serve the Eggplant and pasta casserole hot.
1) Preheat oven to 400°.
2) Cut eggplant into thin slices lengthwise.
3) Arrange slices on a plate, sprinkle with salt and leave for 30 minutes.
4) Meanwhile, peel and chop onion.
5) Peel and crush garlic.
6) Blanch, peel and finely chop tomatoes.
MAKING
7) In a saucepan, melt 1/4 cup of the butter, add onion and garlic and fry till transparent.
8) Add to onion with seasoning.
Simmer gently for 15 minutes.
9) Remove from heat and stir in basil.
10) Rinse eggplant slices under running cold water and pat dry with paper towels.
11) In a skillet , heat oil , add slices and cook for 4-5 minutes each side.
12) Drain on paper towels.
13) Cook rigatoni in boiling salted water till tender.
14) Drain and mix with tomato sauce.
15) Season to taste.
16) Into greased ovenproof dish, put half the rigatoni mixture and arrange eggplant slices on top.
17) Add remaining rigatoni mixture.
18) Thinly slice cheese and arrange on top.
19) Dot with remaining butter and bake for 15 minutes.
SERVING
20) Serve the Eggplant and pasta casserole hot.
Chef
